Warm Quinoa and Arugula Salad

92 Reviews
80% would make this recipe again

A nutty (quinoa), peppery (arugula), and salty (Feta cheese) combination.

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Ingredients

??? quinoa ???
??? water ???
??? extra virgin olive oil ???
??? lemon ???
??? arugula ???
??? fresh mint, chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? feta cheese, light, cut into small cubes ???

Before you start

You may serve this salad warm or at room temperature.

Method

  1. Cook the quinoa in the water.
  2. Meanwhile, clean the arugula, chop the mint, then put them in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
  3. Add the quinoa to the salad bowl. Pour the vinaigrette over the salad then toss well. Add the Feta cheese, adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

360

Fat

18 g

27 %

Saturated 4.2 g
+ Trans 0.1 g

22 %

Cholesterol

20 mg

Sodium

590 mg

24 %

Carbohydrate

38 g

13 %

Fibre

4 g

17 %

Sugars

1 g

Net Carbs

34 g

Protein

14 g

Vitamin A

15 %

Vitamin C

9 %

Calcium

16 %

Iron

40 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Magnesium, Manganese, Vitamin K
Good source of  :
Calcium, Copper, Fibre, Folacin, Phosphorus, Potassium, Vitamin A, Vitamin E, Zinc
Source of  :
Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 1
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

92 Reviews (83 with rating only) 80% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

No sad salad here! I used red quinoa, which packs a bit more punch than the pale kind, and baby chard because it was what I already had in the refrigerator. My fresh mint had also dried out, so I was able to break it down into smaller individual pieces - big pieces of mint may be what threw off some of the other reviewers here. I thought it worked very well with the lemon and olive oil, but I also like mint in savory foods.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

This is ridiculously delicious!!! LOVE it. :)

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I have made this recipe time and again - and I haven't messed it up yet!! It tastes great the next day, and you can microwave it with a little extra feta ... tasty! Wonderful texture, great taste. It's now my new favorite comfort food!!

Useful 2

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